Makes 4 servings. Difficulty
1 pink grapefruit 1 large fennel bulb, fronds reserved for garnish and stalks discarded 1-1/2 Tablespoons olive oil 2 (6 oz.) red snapper fillets, skinless Hot red pepper flakes to taste Salt and freshly ground black pepper
Cut the peel and pith from the grapefruit with a sharp knife. Cut the sections free from the membranes. Squeeze 2 tablespoons juice from the membranes; discard the membranes. Cut the sections into a 1/2 inch dice; set aside.
Quarter the fennel bulb lengthwise and discard the core. Slice the quarters into 1/8 inch slices.
Heat 1/2 tablespoon of olive oil in a heavy skillet over medium high heat. Add the fennel and sauté for about 10 minutes or until the fennel is lightly browned. Reduce the heat, add the grapefruit, cover and continue to cook the fennel is very tender, about 5-7 minutes longer. Adjust seasonings to taste with salt and freshly ground black pepper.
Meanwhile, pat the fish dry and season with salt and freshly ground black pepper. Heat the remaining tablespoon of olive oil over medium high heat in a large skillet. Add the fish to the skillet and sauté for about 6 minutes total, turning halfway through. Transfer the fish to dinner plates and top with fennel-grapefruit mixture. Garnish with fennel fronds and hot red pepper flakes.